Recipe image
Recipe Finder blog

Spicy Ramen with Korean-inspired Broth

Prep 15 min Cook 10 min Difficulty 3/5

Bright, comforting ramen with gochujang broth, chicken, veggies, and a soft-boiled egg in under 30 minutes.

Why this recipe works

This spicy ramen recipe features a Korean-inspired broth with gochujang, sesame, and a tender-soft egg. It suits weeknight dinners, quick lunches, and anyone craving a bold, comforting bowl.

Search intent: how to make a Korean-inspired spicy ramen
  • spicy ramen recipe
  • korean-inspired broth
  • gochujang ramen
  • easy spicy ramen
  • chicken ramen broth
  • soft-boiled egg ramen
  • ramen with veggies
  • sesame ginger ramen

Key takeaways

Bold, quick ramen with a Korean-inspired broth.
Balanced spice, heat, and savory umami in under 30 minutes.
Protein, greens, and a creamy egg topping finish the bowl.

Recipe guide

This spicy ramen recipe features a Korean-inspired broth with gochujang, sesame, and a tender-soft egg. It suits weeknight dinners, quick lunches, and anyone craving a bold, comforting bowl.

A quick, cozy bowl with bold, spicy flavor.

  • Bold, quick ramen with a Korean-inspired broth.
  • Balanced spice, heat, and savory umami in under 30 minutes.
  • Protein, greens, and a creamy egg topping finish the bowl.

Ingredients overview

Gather the core elements: fresh ramen noodles, chicken broth, shredded chicken, gochujang, sesame oil, soy, rice vinegar, ginger, garlic, carrot, spinach, spring onions, and a soft-boiled egg. Optional garnish: red chili and sesame seeds.

Simple step-by-step method

Simmer broth with gochujang, soy, rice vinegar, ginger, and garlic until the paste dissolves. Add sesame oil, carrot; simmer 2–3 minutes. Add noodles; cook 2–3 minutes. Stir in chicken and spinach until heated and wilted. Adjust seasoning. Serve with egg halves, green onion, chili, and sesame seeds.

Serving and tweaks

Divide hot noodles and broth into bowls. Toppings: egg, green onion, chili, sesame seeds. Tips: adjust heat with chili, balance with more vinegar or soy, and avoid overcooking noodles for the best texture.

Ingredients

  • 200 g fresh ramen noodles
  • 400 ml chicken broth
  • 100 g shredded cooked chicken
  • 1 tbsp sesame oil
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp grated ginger
  • 1 garlic clove minced
  • 1 small carrot julienned
  • 50 g baby spinach
  • 2 spring onions sliced
  • 1 soft-boiled egg halved
  • 1 tsp toasted sesame seeds
  • 1 small red chili sliced (optional)

Instructions

  1. Bring chicken broth, gochujang, soy sauce, rice vinegar, grated ginger and minced garlic to a simmer in a medium pot, stirring until paste dissolves.
  2. Add sesame oil and adjust heat to maintain a gentle simmer.
  3. Add julienned carrot and simmer 2–3 minutes until slightly tender.
  4. Add fresh ramen noodles and cook 2–3 minutes until just tender, stirring to separate.
  5. Stir in shredded chicken and baby spinach, cooking until spinach wilts and chicken is heated through.
  6. Taste and adjust seasoning with more soy sauce or vinegar if needed.
  7. Divide noodles and broth between two bowls.
  8. Top each bowl with halved soft-boiled egg, sliced spring onions, sliced red chili if using, and a sprinkle of toasted sesame seeds.
  9. Serve immediately.

FAQs

Can I use different noodles? Yes, substitute with any fresh or dried ramen noodles and adjust cooking time.
Can I make this vegan? Replace chicken broth with vegetable broth and omit chicken; add tofu or mushrooms for protein.
How spicy is it? Gochujang provides heat; reduce to 1 tbsp or omit for milder flavor.